Chambord Cream Cheese Raspberry filling


This recipe goes great with my Pink Velvet buttermilk WASC cake recipe


  • 8 oz Cream Cheese (soften)
  • 8 oz unsalted butter (soften)
  • 1 tsp vanilla
  • 1tsp salt
  • 2 Tbls Chambord liquer
  • 10 cups powder sugar
  • 8 oz pkg fresh raspberries
  • Raspberry Puree to soak cake layers

  • 2 cups fresh or frozen raspberries
  • 1 cup water
  • 1 cup sugar
  • half a lemon juice
  • (cook for about 10 min on med. add to a blender to puree it & then thru a sieve to remove seeds. cool in fridge)


  1. Cream creamcheese & butter, then add vanilla, salt, chambord. ad powder sugar 2 cups at a time until blended well. Then on high speed whip for a few min until fluffy. Last add fresh raspberries NOTE: Mix just for a few seconds. Refridgerate for 30 min.

Comments (16)


It is a filling so It goes between the layers of the cake. This is what you fill it with. There is no such thing as a dumb question!


My Client wants a chocolate cake with Raspberry filling is it nessary for me to soak the cake, would it taste just as wonderful with just using the filling?


Just used this as a filling for a white cake I had to make at last minute. The fresh raspberries really made this taste fantastic! I did add a few more raspberries as I was not going to soak the cake layers. Definitely will use this again.


OMG I just finished making this and tasting this!! I don't normally taste alot cause most of what I make is way to sweet, i mean i taste it to make sure it's edible but i couldn't stop tasting this!! It's amazing!!!


I just finished making this for a cake I am doing tomorrow. I didn't have chambord so I used raspberry extract. I think it would be better with the chambord, but this worked too. It's delicious! My favorite part is the raspberry puree to soak the cake in. It's going to taste fantastic together. I'm using it on a vanilla bean cake. Thank you so much for the recipe!!


How much of the puree would you use on each cake layer? I've never soaked a cake before, and I don't want to use too much... (I'm doing a 6" round as my trial run, if that makes any difference)



I just made this cake filling and it has been chilling for 1.5 hours. I tried Filling my cake with it but as soon as I placed the top cake layer on and all the filling gushed out?? It is so soft. The flavor is amazing but really sweet so I don't want to add any more powdered sugar what did o do wrong. Has anyone else had this problem? 

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